The distinct flavors of grilled foods come from three sources, according to Ardie Davis, renowned judge on the barbecue circuit and founder of the American Royal International BBQ Sauce, Rub & Baste Contest. These include seasonings and marinades used to flavor food before grilling; smoky flavors that emerge during grilling itself (from wood chips, planks or sauces or seasonings applied while cooking); and finishing sauces applied after the food is removed from the heat.

To create dishes full of flavor this grilling season, follow these easy tips from Davis:

Enhance with wood chips or planks. Build on the grill's natural smoky flavor with wood chips or planks that infuse subtle layers of new tastes, such as hickory or apple. Scatter dry chips directly on the coals and watch for them to begin to smoke before placing meat on the grill. Keep the lid closed in between turning the meat to create a stronger smoky flavor.

Keep meat moist. Use a spatula or tongs for flipping. Piercing meats can release flavorful juices and moistness, resulting in dry meat and diminished taste.

Top with Blue Ribbon flavor. Add smoky and sweet flavor to every bite with KC Masterpiece sauces, which can be used for broiling, baking and grilling, and as an ingredient in many recipes. The sauce company celebrates the classic Blue Ribbon recipe that won "Best Sauce" at the first American Royal Barbecue sauce competition in 1978 and is made with real sugar and rich dark molasses.

It’s time to cook with wine andwood – both at the same time Wine barrel barbecue wood is made from chipped or chunked wine barrel staves. It doesn’t take Steven Raichlen to figure out that wine barrel barbecue wood is going to lead to some nice wine-infused flavors on your grill. (Click here btw for how to use wood chips on a gas grill)

Cool idea, no? We’ve put together some info on wine, wine barrels and wine barrel barbecue wood so you can look like the cool guy the next time your grill.

We’ll start simple. Wine barrels are made from oak, which means your barbecue wood is going to be made from oak. Oak is one of the most versatile and popular smoking woods and and lends a nice, um oaky flavor to your barbecue.

Two years on the left, six years on the right

Now lets talk about oak. Oak contains compounds called phenols (fee-nawls) which produce vanilla or tea flavors in your wine, and in this case, maybe in your barbecue. And did you know that wine aged or matured in oak will take on a different color? Check out this picture of a fine spanish Rioja aged for two years and six years respectively. There are a lot of other cool facts about oak wine barrels that can be found here.